July 15, 2019 (150 Days Old)
Brad's Balsamic Broccoli, Version 1.0
Holding court over a third of my gas grill stands the first cast iron skillet I ever owned.
It migrated to permanence atop the outdoor flames because — as a no-name skillet that had been replaced by worthier branded pans — it was either take up residence there, or gather dust in the dark corners of some storage cupboard.
As it turns out, even the cheapest of pans can evolve into something worthy with enough time and diligence: hundreds of grill cycles, always just there and smouldering over the flames, sometimes with a few vegetables, or a pan of potatoes, or mostly just oiled and empty, that cheap little pan has become so perfectly seasoned that it has serious lessons to teach the other iron knights.
Little wonder that on a quiet Sunday evening it was called to duty to roast a pan of greens to compliment dinner.
Two cups of BROCCOLI chopped and washed.
Two tablespoons of OLIVE OIL.
Three tablespoons of BALSAMIC VINEGAR.
SALT to taste.
Heating the oil in the pan over a hot flame is probably a key step.
Like anything cooked on cast iron, a hot pan is your friend: too cool irons and you’re cruising to soggy town.
If you’ve bestowed a permanent skillet to your grill or barbecue, your general pre-heat should cover the warm up, but if not, bank on 10 to 15 minutes to get things sizzling.
The rest of the recipe is just as simple: oil in pan meet broccoli, salt and vinegar.
Toss, coat, cook, gill until those florets have a hint of browning on the tips — which is gonna be tough to tell because you covered everything in brown vinegar: but you’ll see it, trust me.
If you’re clever, you’re also gonna time this so it comes of the pan, into a serving dish, and then into your belly without much delay.
In other words, don’t prep this one ahead.
We complemented this dish with a side of peppered rice and a simple peanut grilled chicken.
The flavours are not delicate, be warned.
This is as much a feature side dish as it is a handy way to liven up your greens.
The balsamic adds a rich tang to the vegetable that clings between the flowers and can surprise you if you bite in just the right place.
I could see how this would also pair nicely with a baked potato or some mediterranean-style pork dish.
Give it a try and let me know how you improve it.
The Cast Iron Guy
A well-seasoned site about adventure, food, science, heat, iron, and the joy that comes from a hot iron pan.
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